Everybody put your hands up if you’re reading this behind a huuuuuuge pile of freshly-harvested zucchinis. Oh well, that’d be me. Zucchinis, broccolis, tomatoes, onions… you name them. Once again, father decided to go crazy with the garden, growing at least 2000 plants of each variety. Anybody needs to have a ton of zucchinis sent their way??? Please?? ?? ????? ?
Good thing is that I recently received a copy of Chris’ new cookbook Nourishing Noodles which comes in super handy when you need to use up those thousands and thousands of zucchinis sitting in your kitchen counter. And all the recipes are vegetable-based which makes me super happy because vegetables are like my friends or something.
I’m not gonna lie: every recipe in there caught my eye. How can everything look so delicious, I don’t know! The only downside is that I’m currently back in my hometown with absolutely no access to funky, weird vegetables (which I SO love!), so I had to settle down for one of the simplest recipes in the book. That, however, is not to say this is a boring one – heck no! Tender zucchini noodles topped with a spicy, saucy tomato-carrot bolognese, then dusted with some freshly made cashew parmesan and finally topped with alllllll the fresh herbs. I mean, how amazing does that sound??
Very amazing, that’s the answer! This recipe es also incredibly easy to make, but it actually tastes as though you’d been cooking it forever (not in a “crap, this food is black as my soul and tastes all burnt” way, but in a nice, homecooked one), so if you ever have guests for dinner or something, this is something you could cook for them!
Also, being the crazy carb aficionado that I am, I absolutely had to had some sourdough with it because, you know, carbs. Another great way to add in some carby goodness would be to serve these mixed with some wholewheat spaghetti (or brown rice spaghetti for a gluten free option) OR have some baked potato fries afterwards. Aw man, the possibilities are endless and now I’m craving all da carbs.
Feel free to send a loaf of freshly made bread my way and I will send three thousand tons of zucchinis your way. Do we have a deal?
And hey, if you’re hungry to see what else is on the ebook (those desserts omg yum!!!), feel free to check out Chris’ blog post on it. Just be careful you don’t drown in your own drool after seeing those pics.
Been there, done that.
ALSO DON’T FORGET TO SEND ME THAT LOAF OF BREAD PLEASE.
- 2 tbsp. extra virgin olive oil
- 1 medium white onion, finely chopped
- 1 medium carrot, diced
- 1 medium celery rib, finely diced
- 1 pinch of sea salt
- 1 pinch of black pepper
- 1 tsp. fennel seeds
- 4 garlic cloves, finely diced
- 1 28-oz (794g) can whole peeled tomatoes
- 2 tbsp. water or wine
- chilli flakes, to taste
- 2 bay leaves
- 1 medium zucchini, spiralised
- Cashew parmesan
- Fresh herbs such as basil or parsley
- Start by heating the oil on medium until warm.
- Then add the onion and sautee on low until fragant.
- Add the carrot, celery and garlic and sautee until soft and fragant.
- Add the tomatoes, spices, water and salt and sautee on low for 15-20 minutes, stirring often.
- Spiralise the zucchini and top with the sauce, parmesan and fresh herbs. Enjoy!
- This recipe is adapted from the book's since I didn't have some of the ingredients on hand.
- For the parmesan I simply crushed some cashews with a bit of nutritional yeast, salt and garlic. You can see Chris' full recipe on the book.